Description
This Sous Vide Chuck Roast recipe transforms a tough cut of beef into a tender, flavorful meal using precise temperature control. Cooked slowly in a water bath for 24-36 hours and finished with a quick sear, it delivers a perfectly cooked roast with a delicious browned crust, ideal for a comforting family dinner.
Ingredients
Scale
Beef and Seasoning
- 3-4 pound chuck roast (boneless)
- 3 tablespoons steak seasoning
Gravy
- Bag drippings (juice left in the bag after sous vide cooking)
- 2 tablespoons unsalted butter
- 2 teaspoons flour
- 1 tablespoon sherry
- Beef stock (optional, use if gravy is too thick)
- Salt (to taste)
Instructions
- Prepare Sous Vide Bath: Heat a sous vide water bath to 135°F (57°C) to set the cooking environment for the roast.
- Season the Beef: Season the chuck roast thoroughly with 3 tablespoons of steak seasoning to infuse flavor throughout the meat.
- Vacuum Seal: Place the seasoned roast in a vacuum seal bag and remove all air. Alternatively, use the water displacement method for sealing.
- Sous Vide Cook: Submerge the sealed bag in the water bath and cook for 24-36 hours. Cooking for around 26 hours yields a roast with a nice bite; the longer it cooks, the more tender it becomes.
- Chill if Needed: After cooking, remove the roast from the water bath. If not serving immediately, place the bag in an ice bath to cool and preserve the meat.
- Prepare for Searing: If serving right away, take the roast out of the bag and reserve the juices in a bowl. Pat the roast dry with paper towels to promote better browning.
- Sear the Roast: Heat a large skillet or grill over high heat until smoking hot. Brown the chuck roast for about 60-90 seconds per side, forming a crust. Avoid overcooking during this step.
- Make the Gravy: While the roast rests, melt 2 tablespoons of unsalted butter in the skillet, stir in 2 teaspoons of flour to create a roux, then whisk in the reserved bag drippings and 1 tablespoon sherry. Add beef stock if needed to adjust consistency. Season with salt to taste.
Notes
- This method provides a no-fail, hands-off approach to cooking a traditionally tough cut of beef until it’s fork-tender and flavorful.
- Adjust cooking time between 24 to 36 hours depending on your preferred meat texture.
- Patting the meat dry is essential for getting a nice sear and crust on the roast.
- Using the reserved juices for the gravy intensifies the flavor and makes use of every delicious drop.
- The recipe serves about 6 people, perfect for a family meal or special occasion.
Nutrition
- Serving Size: 6 ounces
- Calories: 452 kcal
- Sugar: 1 g
- Sodium: 185 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 2 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 167 mg
